Manufacture of yeast preparations for baking, dietetic, and therapeutic purposes



, Tnnfand Du. HARRY Patented" May 19; 1925.

' .-'uN1 TEI; STATES.

1,538,366. PATENT oer-ice.

316ml)" wrnnerirraa hm) naanr sono'rxA, or MUNICH, GERMANY,

manorac'runn on ma: ranrm'rrons roa' 3mm nm'rmrc, AND rnm- Y rnurrcrunceosns.

a No Drawing.

- To all whom Be it. known that we Brennan WILLSTKT- SOBOTKA, citizens of Germany and Austria resp., ,r idmg at Munich, Bavaria, Germany, hav invented, certain iew-anduseful Improvements m" the Manufacture of Yeast Preparations for Baking, Dietetic, and Therapeutic Purposes and we. do hereby declare. the following to be afull, clear, and exact descriptidn of the in-- vention, such as will enable othersskilled in the art .to which it appertains to make and use the same. Q r v a A i It is"w'e1l known brewers in ikers yeast can .be liquefied by 'addln certain soluble substanees.;- If, for. examp e, to ten parts of pressed yeast there is added onepart of finely (powdered kitchen salt sodium chloride) the mixture at once flirmsn homogeneous liqid, ,mass and the same is the case if sugar s used. One part of finely powdered sugar added to ten parts of yeast causes spontaneous liquefaction, followed by fermentation. I i a p f If, however, pressed yeast is mixed with sugar e. g. in the proportion of 1:1, liquefae tionalso'occurs at once, but it is asurprising fact that fermentation. does not follow. A

durable, yellowish or brown mass is" obtained,

containing many of the yeast'cell constituents in a dissolved'but'otherwise unchanged state, more particularly the enzymes and vitamines. I yeast,.so that it isjnot -suitable asran article -We have however, found the flavor .of yeast liquefied by addition of .sugaris changed in a quite a'stonishingmannerby subjecting'the same to heat. The distinctive yeast flavor disappears, and place to a pleasant aromatic flavor somewhat like that gt honey. This may be due to the following circumstances. By the action of the sugar on the"-yeast during the heating process the yeast cells are entirely emptied, and the enzymes released together with the other constituents effect inversion of the saecha-' rose} The combination of the invert sugar with "nitrogenouscon fiituents of the yeast results, in the course of the-heating inthe production of valuable flavoring matters,

somewhat as is the case with roa'stemalt.

We will now give atypical example of the process.

' yeast derivatives,

This substance has the flavor of Application and ionizer; .s, 193s. seri r u. 510,497.. 1

about an hour; Thenin the eours of another hour the temperat re is fiised; to from 85 to 110C. (185 to 23 Fahrenheit,) and this temperature lplreferably maintained for about'an hour. en the mass isfcoole'd. The-finished product is a thiek brown liquid extract, of, very pleasant flavor which is-' specially well adapted forbaki'ng purposes,

by reason of its enzyme content. The enzymes which itcontains may be preserved nfore or less as, required by using care in .the. heating process.- Its vitamine content also "favours the action of the yeast inthe preparation of donghfi The presence of f iich as amino acids, stimulants, ethers, and genuine albumenous .matters is exceedin' 'l favorable tojthe' ferg to mentation. -Thef1uc se which results. from the inversionof the cane sugar, and iseasily caramelized, assists the rapid browning of. the crust, andfiim'proves it, mIt also improves the aroma, as does the simultanebus action of nitrogenous derivatives on the invertsugar, as in the case of roastmalt. Addedto pies and cahes'madewith baking powder, and to gingerl bread'or any other: sweetened confectionery, the extract imparts the 'pleashntaroma of goods baked with yeast, and serves as aepartial orcomplete substitute for su an, Th iextract may also Jae used as an be. ing preparation, for improving 'other known preparations, such as enzymatic maltextract. 1 5

'The *product is distinguished from the vitamine preparation now in use by its' e'x- .cellent flavor, and is adapted both. for flood.

purposes and'"for-'therapeutic purposes. In the case ofcatarrhic affections it has a favorable effect, on the mucous membranes of the respiratory organs. It is a mildlaxative." In particular, however, it afi'ords'in a high degree the well, known ,benefits" derivable from yeast vitamines. It may be taken 1 in the liquid state, in; the manner of jam,

honey or malt extract, or it may be made up in the form of jelly or sweets, plain or in combination, as for example as-a filler for 'VVhat we claim as our invention and detherewith sugar in a quantity suflicient to prevent fermentation. I

2. .An article of manufacture for use as a baknw ore 331321131011 CODSlStlIl of east and sugar mixed therewith in a proportion which produces liquefaction but not fermentation. v 1

3. The process df producing a yeast preparation rich in enzymes and vitamines, which consists in heating to a temperature exceeding sixty degrees C. a mixture consisting of yeast and sufiicient sugar to prevent fermentation.

4. The process of producing a yeast preparation rich in enzymes and vitamines, which consists in heating step by step to a temperature exceeding sixty degrees C. a mixture consisting of yeast and sufficient sugar to prevent fermentation,

5. The process of producing a yeastpreparation. rich in enzymes and vitamines, which consists in heating step by step to a temperature of about 100 C. a mixturecon- ,sistingof yeast and sufiicient sugar to prevent fermentation.

6. The process of producing a yeast preparation rich in enzymes and vitamines, which consists in heating in two .s'tepsto temperatures of about 55 C. and 100. C. respectively a mixture consisting of yeast and sufficient sugar to prevent fermentation.

7. The process of producing a yeast preparation rich inenzymes and vita'mines, which consists in mixing yeast with sufiicient sugar to prevent fermentation, kneading the mixture, heating it to about 55 C. in the course of, about an hour, mai'ntainingthis tempera ture for about an hour, then heating it to about 100 C. in the course of about an hour,

maintaining this temperature for about an hour, and finally cooling the mass. I v

8. An article of manufacture for use as baking preparation consisting of yeast and suflicient sugar mixed therewith with application of heat to produce liquefaction but not fermentation.

9. The process as claimed in claim 1 in which the quantity of sugar is substantially equal to the quantity of yeast.

10. The process as claimed in claim 1 in which the sugar consists of cane sugar.

In testimony whereof we hereunto affix our signatures in the presence of two witnesses.

RICHARD WILLsTATTER. DR. HARRY SOBOTKA.

Witnesses ADoLF POLLINGER, ERNST WALDSCHMID. 

